A bellflower fermentation product with enhanced antioxidant functionality through lactic acid bacteria fermentation with saponin resolution and a method for producing the same

Abstract

The present invention relates to a fermented balloon flower root with enhanced antioxidant function through lactic acid fermentation having saponin-degrading ability, prepared by including one or more of the strains Lactilactobacillus sakei (KC2-1), Lacticaseibacillus paracasei (MH5-2), Lacticaseibacillus paracasei (GS8-3) (Deposit No.: KCTC19150P), Leuconostoc mesenteroides (KCC-1), and Leuconostoc mesenteroides (KCD-1).

Description

Technology Field

[0001] The present invention relates to a fermented balloon flower root product with enhanced antioxidant functionality through lactic acid bacteria fermentation having saponin-degrading ability and a method for producing the same. More specifically, the invention relates to a fermented balloon flower root product with enhanced antioxidant functionality through lactic acid bacteria fermentation having saponin-degrading ability, in which the activity of antioxidant substances contained in balloon flower root is increased and saponin degradation occurs through the lactic acid bacteria fermentation of balloon flower root juice residue, and a method for producing the same. Background Technology

[0003] Balloon flower is a dicotyledonous perennial plant that grows widely in Korea, China, and Japan. Its roots are harvested in spring and autumn, and are dried either with the outer skin removed or as is, then used for food or medicine.

[0004] In Korea, balloon flower root has been widely used as a food source since ancient times. However, due to the recent increase in interest in health resulting from an aging population and the improvement of living standards, research on the pharmacological effects of balloon flower root is on the rise, and there is a growing interest, particularly in the antioxidants and saponins contained within it.

[0005] Balloon flower roots are rich in fiber and contain abundant calcium, iron, vitamins, minerals, and amino acids; in particular, saponins are known to be beneficial for bronchial and respiratory health.

[0006] Furthermore, while there has been increasing interest in technologies aimed at improving the body's absorption rate by breaking down saponins, research on lactic acid bacteria strains optimized for balloon flower root to maximize efficacy by decomposing the saponins contained therein is currently insufficient; therefore, research and development to meet these technical requirements is urgent. Prior art literature

[0008] Korean Registered Patent 10-2054120 The problem to be solved

[0009] The present invention aims to solve the above-mentioned problems by providing a lactic acid bacteria strain capable of decomposing saponins in balloon flower root and maximizing antioxidant efficacy, and a fermented balloon flower root product using the same. means of solving the problem

[0011] One embodiment of the present invention is Lactilactobacillus sakei KC2-1 ( Lactilactobacillus sakei , KC2-1), Lacticarybacillus paracajei MH5-2( Lacticaseibacillus paracasei , MH5-2), Lacticasey Bacillus paracasei GS8-3 ( Lacticaseibacillus paracasei , GS8-3)(Deposit No.: KCTC19150P), Leuconostoc mesenteroides KCC-1( Leuconostoc mesenteroides , KCC-1) and Leuconostoc mesenteroides KCD-1( Leuconostoc mesenteroides The present invention provides a fermented balloon flower root with enhanced antioxidant function produced by lactic acid bacteria fermentation having saponin-degrading ability, including one or more strains of , KCD-1).

[0012] One embodiment of the present invention provides a method for producing a fermented balloon flower product with enhanced antioxidant function through lactic acid bacteria fermentation having saponin degrading ability, characterized by comprising: a) a balloon flower extracting step of removing the peel of the balloon flower, washing and cutting it, and extracting juice to produce a balloon flower extracting parchment; b) a steaming step of steaming the balloon flower extracting parchment through high-pressure steam; c) a cooling step of cooling the steamed balloon flower extracting parchment; d) a lactic acid bacteria inoculation step of inoculating the cooled balloon flower extracting parchment through a lactic acid bacteria culture solution; e) a fermentation step of fermenting the balloon flower extracting parchment inoculated with lactic acid bacteria; f) a drying step of drying the fermented balloon flower extracting parchment; and g) a grinding step of grinding the dried balloon flower extracting parchment.

[0013] In addition, the above b) steaming step is characterized by steaming at a temperature of 121°C for 10 to 20 minutes using a high-pressure steam sterilizer, thereby providing a method for producing a fermented balloon flower root product with enhanced antioxidant function through lactic acid bacteria fermentation having saponin decomposition ability.

[0014] In addition, the above c) cooling step is characterized by cooling at room temperature for 20 to 40 minutes, thereby providing a method for producing a fermented balloon flower root product with enhanced antioxidant function through lactic acid bacteria fermentation having saponin degrading ability.

[0015] In addition, the above d) lactic acid bacteria inoculation step is such that the lactic acid bacteria are Lactilacto-Bacillus sakei KC2-1 ( Lactilactobacillus sakei , KC2-1), Lacticarybacillus paracajei MH5-2( Lacticaseibacillus paracasei , MH5-2), Lacticasey Bacillus paracasei GS8-3 ( Lacticaseibacillus paracasei , GS8-3)(Deposit No.: KCTC19150P), Leuconostoc mesenteroides KCC-1( Leuconostoc mesenteroides , KCC-1) and Leuconostoc mesenteroides KCD-1( Leuconostoc mesenteroides A method for producing a fermented balloon flower root with enhanced antioxidant function through lactic acid fermentation having saponin-degrading ability, characterized by including one or more strains of , KCD-1)

[0016] In addition, the present invention provides a method for producing a fermented balloon flower root with enhanced antioxidant function through lactic acid bacteria fermentation having saponin degrading ability, characterized in that the above lactic acid bacteria culture solution is 0.5 to 1.5 wt.% relative to the weight of the balloon flower root juice residue.

[0017] In addition, the above e) fermentation step is characterized by fermenting at a temperature of 35 to 40℃ for 24 to 72 hours, thereby providing a method for producing a fermented balloon flower root product with enhanced antioxidant function through lactic acid bacteria fermentation having saponin degrading ability.

[0018] In addition, the above f) drying step is characterized by drying in a hot air dryer at a temperature of 45 to 55°C for 13 to 17 hours or freeze-drying in a freeze dryer for 3 to 5 days, thereby providing a method for producing a fermented balloon flower root product with enhanced antioxidant function through lactic acid bacteria fermentation having saponin degrading ability. Effects of the invention

[0020] The present invention provides a lactic acid bacteria strain capable of decomposing saponins in balloon flower root and maximizing antioxidant efficacy, and a fermented balloon flower root product using the same. Brief explanation of the drawing

[0022] FIG. 1 is a flowchart of a method for preparing a fermented balloon flower root product with enhanced antioxidant functionality through lactic acid bacteria fermentation having saponin degrading ability according to the present invention. Specific details for implementing the invention

[0023] The present invention is not limited to the specific embodiments described below and should be understood to include all variations, equivalents, and substitutions that fall within the spirit and scope of the invention.

[0024] The terms used in this specification are for describing specific embodiments and are not intended to limit the invention. Singular expressions may include plural expressions unless the context clearly indicates otherwise.

[0025] Terms such as "include" or "have" imply the possibility of including additional configurations or functions beyond those described in the specification. Terms such as "first," "second," etc., are not intended to limit the components but are intended to distinguish one component from another.

[0026] Hereinafter, embodiments of a fermented balloon flower root product with enhanced antioxidant functionality through lactic acid bacteria fermentation having saponin degrading ability and a method for manufacturing the same will be described in detail with reference to the attached drawings.

[0028] FIG. 1 is a flowchart of a method for preparing a fermented balloon flower root product with enhanced antioxidant functionality through lactic acid bacteria fermentation having saponin degrading ability according to the present invention.

[0030] Referring to FIG. 1, a method for preparing a fermented balloon flower root product with enhanced antioxidant functionality through lactic acid bacteria fermentation having saponin degrading ability according to the present invention may include a) a balloon flower root extraction step (S1), b) a steaming step (S2), c) a cooling step (S3), d) a lactic acid bacteria inoculation step (S4), e) a fermentation step (S5), f) a drying step (S6), and g) a grinding step (S7).

[0031] a) In the balloon flower root juicing step (S1), the skin of the balloon flower root is removed, washed, and the moisture is removed. The roots are then cut into appropriate sizes and juiced using a juicer. This removes unnecessary moisture from the balloon flower root, and a fermented product can be produced using the balloon flower root juice residue, which contains concentrated active ingredients after juicing.

[0032] b) In the steaming step (S2), the balloon flower root extract residue prepared in a) the balloon flower root extracting step (S1) can be steamed using high-pressure steam. This can be done using an autoclave, which is commonly used in the industry, and can be steamed at a temperature of 121°C for 10 to 20 minutes. Preferably, it can be steamed at a temperature of 121°C for 15 minutes.

[0033] Here, if steamed for less than 10 minutes, the bacterial endospores may not be sufficiently destroyed, and if steamed for more than 20 minutes, the active ingredients of balloon flower may be damaged due to the action of high temperature and high pressure for an unnecessarily long time.

[0034] c) In the cooling step (S3), the balloon flower extract residue steamed in the b) steaming step (S2) can be cooled, and can be cooled at room temperature for 20 to 40 minutes, preferably for 30 minutes.

[0035] Here, if cooling is performed for less than 20 minutes, the lactic acid bacteria may be destroyed during inoculation due to insufficient cooling, and if cooling is performed for more than 40 minutes, the efficiency of the entire process may be reduced.

[0036] d) In the lactic acid bacteria inoculation step (S4), lactic acid bacteria can be inoculated into the balloon flower extract residue cooled in the c) cooling step (S3) using a lactic acid bacteria culture solution. The lactic acid bacteria culture solution can be added at 0.5 to 1.5 wt.% relative to the weight of the balloon flower extract residue, and preferably at 1 wt%.

[0037] Here, if less than 0.5 wt.% of the lactic acid bacteria culture is added, the balloon flower root extract may not be sufficiently fermented, and if more than 1.5 wt.% is added, the manufacturing cost may increase relative to the fermentation efficacy of the lactic acid bacteria.

[0038] The lactic acid bacterium is Lactilacto-Bacillus sakei KC2-1, an isolate from an indigenous resource ( Lactilactobacillus sakei , KC2-1), Lacticarybacillus paracajei MH5-2( Lacticaseibacillus paracasei , MH5-2), Lacticasey Bacillus paracasei GS8-3 ( Lacticaseibacillus paracasei , GS8-3)(Deposit No.: KCTC19150P), Leuconostoc mesenteroides KCC-1( Leuconostoc mesenteroides, KCC-1) and Leuconostoc mesenteroides KCD-1 ( Leuconostoc mesenteroides It may include one or more of the strains , KCD-1).

[0039] e) In the fermentation step (S5), the balloon flower extract residue to which lactic acid bacteria were added in the lactic acid bacteria inoculation step (S4) can be fermented in a culture medium. A microbial culture medium commonly used in the industry can be used as the culture medium, and fermentation can be carried out for 24 to 72 hours at a temperature of 35 to 40°C, and preferably for 48 hours at 37°C.

[0040] Here, if the temperature range is exceeded, the lactic acid bacteria may not ferment properly due to deviation from the lactic acid bacteria culture conditions; if fermented for less than 24 hours, fermentation may not occur sufficiently; and if fermented for more than 72 hours, the quality of the fermented balloon flower root may deteriorate or the efficiency of the entire process may decrease.

[0041] f) In the drying step (S6), the balloon flower extract residue fermented in the fermentation step (S5) can be dried, and can be dried in a hot air dryer at a temperature of 45 to 55°C for 13 to 17 hours, and preferably at a temperature of 50°C for 15 hours.

[0042] Alternatively, it can be freeze-dried in a freeze-dryer for 3 to 5 days.

[0043] Here, when drying with a hot air dryer, if drying is performed at a temperature below 45°C, the drying time may be long and the drying may not be uniform; if drying is performed at a temperature exceeding 55°C, the active ingredients of balloon flower root may be destroyed due to the unnecessarily high temperature. Additionally, if drying is performed for less than 13 hours, it may not be sufficiently dried, which may cause difficulties during grinding; and if drying is performed for more than 17 hours, the efficiency of the entire process may decrease.

[0044] In addition, when drying with a freeze dryer, if drying is done for less than 3 days, it may not be dried sufficiently, which may cause difficulties during grinding, and if drying is done for more than 5 days, the balloon flower root extract may become excessively hard or the efficiency of the entire process may decrease.

[0045] g) In the grinding step (S7), the balloon flower root juice residue dried in the f) drying step (S6) can be ground into a powder, and depending on the intended use, the particle size can be adjusted during grinding, or it can be used in a dried state without grinding.

[0047] Hereinafter, examples and experimental examples regarding a fermented balloon flower root product with enhanced antioxidant functionality through lactic acid bacteria fermentation having saponin degrading ability and a method for preparing the same are described.

[0049] Examples

[0050] <Example 1> Lactilactobacillus sakei KC2-1 (Lactilactobacillus sakei Preparation of fermented balloon flower root using , KC2-1)

[0051] ① Sample preparation

[0052] a) Peel the balloon flower roots, wash them, and dry them. Cut them into appropriate sizes and extract the juice using a juicer.

[0053] b) Steam the balloon flower root extract in a high-pressure steam sterilizer at a temperature of 121°C for 15 minutes.

[0054] c) Spread the steamed balloon flower root juice evenly and cool at room temperature for 30 minutes.

[0055] d) Lactilacto-Bacillus sakei KC2-1 in 3 kg of cooled balloon flower root juice residue (Lactilactobacillus sakei , KC2-1) Add a solution mixed with 30 mL of lactic acid bacteria culture and 30 mL of 0.85% NaCl solution.

[0056] e) The balloon flower root juice residue with added lactic acid bacteria is fermented in an incubator at a temperature of 37℃ and a humidity of 90±3% for 48 hours.

[0057] f) The fermented balloon flower root juice residue is dried in a hot air dryer at a temperature of 50°C for 15 hours.

[0058] g) The dried balloon flower root juice residue is ground to prepare a sample.

[0059] ② Pretreatment of Samples

[0060] Approximately 0.5 to 1.0 g of sample was collected, and 50% methanol was added to a concentration of 10 mg / mL, followed by ultrasonic extraction for 30 minutes. After centrifugation, the supernatant was filtered through a 0.45 μm PVDF filter and used as the analytical sample.

[0062] <Example 2> Lacticasei Bacillus paracasei MH5-2( Lacticaseibacillus paracasei Preparation of fermented balloon flower root using , MH5-2)

[0063] d) In step 2, Lactic acid bacteria *Lactic acid casei* *Bacillus paracasei* MH5-2( Lacticaseibacillus paracasei It was prepared in the same manner as Example 1, except that MH5-2) was used.

[0065] <Example 3> Lacticasei Bacillus paracasei GS8-3 ( Lacticaseibacillus paracasei Preparation of fermented balloon flower root using , GS8-3)(Deposit No.: KCTC19150P)

[0066] In step d), use Lactobacillus paracasei GS8-3 as the lactic acid bacterium ( Lacticaseibacillus paracasei It was manufactured in the same manner as Example 1, except that GS8-3)(Deposit No.: KCTC19150P) was used.

[0068] <Example 4> Leuconostoc mesenteroides KCC-1 ( Leuconostoc mesenteroides Preparation of fermented balloon flower root using , KCC-1)

[0069] In step d), Leuconostoc mesenteroides KCC-1 (as a lactic acid bacterium) Leuconostoc mesenteroides It was manufactured in the same manner as Example 1, except that , KCC-1) was used.

[0071] <Example 5> Leuconostoc mesenteroides KCD-1 ( Leuconostoc mesenteroides Preparation of fermented balloon flower root using , KCD-1)

[0072] In step d), Leuconostoc mesenteroides KCD-1 (as a lactic acid bacterium) Leuconostoc mesenteroides It was manufactured in the same manner as Example 1, except that , KCD-1) was used.

[0074] <Comparative Example 1> Balloon flower root juice residue not subjected to fermentation treatment

[0075] It was manufactured in the same manner as Example 1, except that steps f) to g) were performed immediately after steps a) to c) without steps d) to e).

[0077] Experimental Example

[0078] <Experimental Example 1> Antioxidant Activity Analysis (ABTS radical scavenger activity, DPPH radical scavenger activity)

[0079] ① ABTS radical scavenger activity

[0080] Triple distilled water was added to 100 mg of ascorbic acid to make a total volume of 1 mg / mL. After filtration through a 0.2 μm MCA filter, triple distilled water was added to dilute the solution to a concentration of 10–100 μg / mL, which was used as the standard solution.

[0081] Add 1 mL of 80 mM ABTS, 1 mL of 30 mM Potassium persulfate, and 8 mL of triple-distilled water to make a total volume of 10 mL. After shielding from light, induce radical formation at 37°C for 60 minutes. Subsequently, dilute appropriately with triple-distilled water until the absorbance at 734 nm is 0.8–0.9. Mix 180 μL of the diluted ABTS solution with 20 μL of the sample and react for 10 minutes at room temperature in the dark. After the reaction, measure the absorbance at 734 nm.

[0082] For the ABTS radical scavenger activity instrument settings, the Molecular Devices SpectraMax ABS plus instrument was used as the ELISA microplate reader, and the microplate was set to SPL 30096, the measurement temperature to 30℃, and the measurement wavelength to 734 nm.

[0083] ② DPPH radical scavenger activity

[0084] Triple distilled water was added to 100 mg of ascorbic acid to make a total volume of 1 mg / mL. After filtration through a 0.2 μm MCA filter, triple distilled water was added to dilute the solution to a concentration of 10–100 μg / mL, which was used as the standard solution.

[0085] Mix 40 μL of sample with 160 μL of 0.2 mM DPPH and react for 30 minutes at room temperature in the dark. After the reaction, measure the absorbance at a wavelength of 517 nm.

[0086] For the DPPH radical scavenger activity instrument settings, a Molecular Devices SpectraMax ABS plus instrument was used as the ELISA microplate reader, with the microplate set to SPL 30096, the measurement temperature to 30℃, and the measurement wavelength to 517 nm.

[0087] ③ Ascorbic acid HPLC

[0088] Ascorbic acid standard was prepared by diluting 100 mg of ascorbic acid with 5% metaphosphoric acid solution to a concentration of 1 mg / mL. After filtering through a 0.2 μm MCA filter, the solution was diluted with 5% metaphosphoric acid solution to a concentration of 10–100 μg / mL and used.

[0089] For the HPLC analysis of ascorbic acid, a Thermofisher Ultimate 3000 instrument was used as the HPLC, with a DAD (Diode Array Detector), flow rate: 1.0 mL / min, injection volume: 10 μL, column: Asahipak nh2p-50 4e NH 4.6 X 250 mm, 5 μm, Shodex, column temperature: 30℃, wavelength: 254 nm, and mobile phase: A) 0.05 M KH2PO4 with 60% Acetonitrile. [Table 1] shows the details of the mobile phase.

[0090] Hours (minutes) Mobile phase A(%) 0 100 30 100

[0091] The results are as shown in [Table 2].

[0092] Sample ABTS radical scavenger activity (%) DPPH radical scavenger activity (%) Comparative Example 1 82.50 15.72 Example 1 82.64 14.17 Example 2 83.12 11.05 Example 3 82.44 22.22 Example 4 82.89 17.79 Example 5 82.84 7.43 Ascorbic acid 10 (μg / mL) 20.31 30.97 Ascorbic acid 80 (μg / mL) 85.36 95.28

[0093] As a result of analyzing the antioxidant activity by fermenting balloon flower root juice residue with lactic acid bacteria, no significant difference in ABTS radical scavenging activity was observed due to fermentation, and all samples showed activity corresponding to 80 μg / mL of ascorbic acid, which has antioxidant activity. In addition, although no significant difference in DPPH radical scavenging activity was observed due to fermentation, Example 3 showed an activity of 22.22%, indicating a slight increase in activity.

[0095] <Experimental Example 2> Analysis of Phenol and Flavonoid Content

[0096] ① Total phenolic contents

[0097] Triple distilled water is added to 100 mg of tannic acid to make a total volume of 0.2 mg / mL. After filtering through a 0.2 μm MCA filter, triple distilled water is added to dilute the solution to a concentration of 12.5–200 μg / mL, and this is used as the standard solution.

[0098] For the total phenolic contents instrument settings, a Molecular Devices SpectraMax ABS plus instrument was used as the UV-Vis spectrophotometer, with the Cuvette set to Ratiolab Semi-micro 1.6 mL UV Cuvette, the measurement temperature set to 60℃, and the measurement wavelength set to 760 nm.

[0099] This test was measured according to <Health Functional Food Code 3-59 Total Polyphenols>.

[0100] ② Total flavonoid contents

[0101] Quercetin was completely dissolved by adding ethanol and diluted to 1 mg / mL. After filtration through a 0.2 μm nylon filter, the solution was diluted with ethanol to a concentration of 10–500 μg / mL and used as a standard solution.

[0102] For the total flavonoid contents instrument settings, a Molecular Devices SpectraMax ABS plus instrument was used as the UV-Vis spectrophotometer, with the Cuvette set to Ratiolab Semi-micro 1.6 mL UV Cuvette, the measurement temperature set to 30℃, and the measurement wavelength set to 415nm.

[0103] This test was conducted by referring to the Korean Standards for Health Functional Foods <3-48 Total Flavonoids> and modifying part of the test method.

[0104] The results are as shown in Table 3.

[0105] Sample Total phenolic contents (㎎ / 100g) Total flavonoid contents (㎎ / 100g) Comparative Example 1 424 22.7 Example 1 328 30.8 Example 2 355 20.9 Example 3 335 20.1 Example 4 339 22.4 Example 5 324 21.2

[0106] As a result of analyzing the total phenolic content and total flavonoid content of the fermented extract of balloon flower root, no significant difference was observed due to fermentation, and in the case of total flavonoids, it was 30.8 mg / 100g in Example 1, which was slightly higher than 22.7 mg / 100g of balloon flower root.

[0107] <Experimental Example 3> Analysis of Saponin Content

[0108] For the 8 types of platycoside, the instrument setup was performed using a Waters Acquity UPLC HPLC instrument, with the detector set to Waters XEVO-TQS WAA250, flow rate to 0.43 mL / min, injection volume to 5 μL, column to Acquity HPLC HSS T3 C18 1.8 μm, Waters, column temperature to 35℃, and mobile phase to A) 0.1% aqueous formic acid, B) acetonitrile with 0.1% formic acid (v / v). [Table 4] shows the details of the mobile phase.

[0109] Hours (minutes) Mobile phase A(%) Mobile phase B(%) 0.1 95 5 4 0 100 4.5 0 100 5 95 5 10 95 5

[0110] The results are as shown in Table 5.

[0111] Sample Platycoside (ug / g) PGD PD DPD3 PGD2 PD2 PD3 DPE PE Total Comparative Example 1 46.49 167.74 3,173.11 320.88 279.98 1,567.80 682.13 2,190.60 8,428.73 Example 1 451.70 2,072.74 5,256.82 360.33 293.74 1,243.07 424.88 1,588.62 11,691.90 Example 2 494.15 2,201.88 5,619.44 354.45 28.57 1,656.22 514.70 1,735.39 12,604.80 Example 3 477.40 2,083.08 5,488.35 441.09 277.96 1,808.07 655.10 2,148.72 13,379.79 Example 4 508.24 2,394.43 5,275.26 268.73 171.16 1,820.33 434.45 1,804.12 12,676.73 Example 5 488.39 2,419.89 5,357.67 294.82 40.70 1,833.06 425.94 1,820.44 12,680.92

[0112] Here, they refer to polygalacin D (PGD), platycodin D (PD), deapi-platycodin D3 (DPD3), polygalacin D2 (PGD2), platycodin D2 (PD2), platycodin D3 (PD3), deapi-platycoside E (DPE), and platycoside E (PE), respectively. Various types of saponins are known as the active ingredients of balloon flower root, and the degree of degradation of the bound sugars varies depending on processing and fermentation treatments. According to a study by Shin et al., platycoside E is degraded into platycodin D3 and platycodin D through enzymatic reactions, and deapi-platycoside E is degraded into deapi-platycodin D3 and deapi-platycodin D.

[0113] It was confirmed that PD and DPD3 increased with fermentation for five types of microorganisms, and in particular, PD increased 11 times compared to balloon flower root. In the case of Example 3, PD, DPD3, and PD3 increased due to fermentation, but the precursor PE did not decrease and remained constant, confirming that the total platycoside content increased. As PE has been shown to have efficacy against atopy according to previous studies, it was confirmed that the fermentation of balloon flower root juice residue resulted in high levels of PD, which is known for its efficacy in the respiratory system and immunity, and PE, which is effective against atopy.

[0115] Although embodiments of the present invention have been described above, the spirit of the present invention is not limited to the embodiments presented in this specification. Those skilled in the art who understand the spirit of the present invention may easily propose other embodiments within the scope of the same spirit by adding, changing, deleting, or adding components, and such embodiments shall also be considered to fall within the scope of the spirit of the present invention.

[0117] Depository Name: Korea Research Institute of Biotechnology and Bioengineering Biological Resource Center (KCTC) Trustee Number: KCTC19150P Date of Deposit: 2023-12-12

Claims

Claim 1 After removing the peel from balloon flower roots, washing and cutting them to extract juice, the balloon flower root pulp obtained is steamed and cooled, then Lactilacto Bacillus sakei KC2-1 ( Lactilactobacillus sakei , KC2-1), Lacticarybacillus paracajei MH5-2( Lacticaseibacillus paracasei , MH5-2), Lacticasey Bacillus paracasei GS8-3 ( Lacticaseibacillus paracasei , GS8-3)(Deposit No.: KCTC19150P), Leuconostoc mesenteroides KCC-1( Leuconostoc mesenteroides , KCC-1) and Leuconostoc mesenteroides KCD-1( Leuconostoc mesenteroides A fermented balloon flower root product utilizing lactic acid bacteria, obtained by inoculating with lactic acid bacteria containing one or more of the strains , KCD-1) and fermenting, and then drying and grinding. Claim 2 a) a balloon flower root extracting step of removing the peel, washing and cutting the balloon flower root, and extracting the juice to produce balloon flower root extract; b) a steaming step of steaming the balloon flower root extract through high-pressure steam; c) a cooling step of cooling the steamed balloon flower root extract; d) a lactic acid bacteria inoculation step of inoculating the cooled balloon flower root extract; e) a fermentation step of fermenting the balloon flower root extract inoculated with lactic acid bacteria; f) a drying step of drying the fermented balloon flower root extract; and g) a grinding step of grinding the dried balloon flower root extract, wherein the lactic acid bacteria in d) the lactic acid bacteria inoculation step is Lactylactobacillus sakei KC2-1 ( Lactilactobacillus sakei , KC2-1), Lacticarybacillus paracajei MH5-2( Lacticaseibacillus paracasei , MH5-2), Lacticasey Bacillus paracasei GS8-3 ( Lacticaseibacillus paracasei , GS8-3)(Deposit No.: KCTC19150P), Leuconostoc mesenteroides KCC-1( Leuconostoc mesenteroides , KCC-1) and Leuconostoc mesenteroides KCD-1( Leuconostoc mesenteroides A method for preparing a fermented balloon flower product using lactic acid bacteria, characterized by including one or more strains of , KCD-1). Claim 3 A method for producing fermented balloon flower root using lactic acid bacteria, wherein the above b) steaming step is characterized by steaming at a temperature of 121℃ for 10 to 20 minutes using a high-pressure steam sterilizer. Claim 4 A method for preparing a fermented balloon flower root product using lactic acid bacteria, wherein, in paragraph 2, the cooling step c) is characterized by cooling at room temperature for 20 to 40 minutes. Claim 5 delete Claim 6 A method for producing a fermented balloon flower root product using lactic acid bacteria according to claim 2, characterized in that the lactic acid bacteria are in an amount of 0.5 to 1.5 wt.% relative to the weight of the balloon flower root juice residue. Claim 7 A method for producing a fermented balloon flower root product using lactic acid bacteria, wherein, in paragraph 2, the above e) fermentation step is characterized by fermenting at a temperature of 35 to 40℃ for 24 to 72 hours. Claim 8 A method for producing fermented balloon flower root using lactic acid bacteria according to claim 2, wherein the drying step f) is characterized by drying in a hot air dryer at a temperature of 45 to 55℃ for 13 to 17 hours or freeze-drying in a freeze dryer for 3 to 5 days.

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